Last week, after our class with Eben Freeman we shared our experience and recipe for a basic sour. Now, it is time to jazz up our cocktails by adding a modifier. This is a category that we simply call a 'modified sour' because it basically follows the same ratio rules, except this time we are going to use this one: 1 1/2 parts spirit, 1/2 part modifier, 1 part citrus and 1/2 part simple syrup.
A modifier is an ingredient that adds to the structure, flavor and keeps up the alcohol content without messing with your palate's path. Four examples of modifiers are Pama, a pomegranate liqueur; Chartreuse, an anise-like, herbal liqueur; Cointreau, an orange-flavored liqueur; and St. Germain, which perfumed scent comes from elderflower that is meant to add nuance to your drink. Note: Be careful not to add too much because it will take control of your drink and you will lose the flavor of the base spirit.